If you are looking for a hearty, soul-warming dish that combines comfort with a delightful blend of flavors, the Kielbasa Potato Soup Recipe is exactly what you need. This soup is a harmonious mix of tender potatoes, smoky turkey kielbasa, vibrant kale, and sharp cheddar cheese, all brought together with creamy, savory broth. Whether you’re craving something cozy on a chilly evening or want to impress family and friends with a rich and satisfying meal, this soup delivers every single time.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to making this Kielbasa Potato Soup Recipe. Each component plays a crucial role, adding layers of texture, color, and irresistible flavor that make this soup truly special.
- Russet potatoes: These starchy potatoes create the perfect creamy base when mashed and add tender chunks for a satisfying bite.
- Onion: Adds a natural sweetness and depth when sautéed with the kielbasa.
- Kale: Brings a fresh, slightly earthy flavor and a beautiful pop of green to the soup.
- Turkey kielbasa: This smoky sausage infuses the soup with robust flavor and hearty protein.
- Sharp cheddar cheese: Melts smoothly into the soup, enriching it with cheesy goodness and creamy texture.
- Heavy cream: Adds a luscious creaminess that takes the soup from good to unforgettable.
- Chicken broth: The flavorful liquid that ties all the ingredients together with warmth and depth.
- Olive oil: Used for sautéing, it gently enhances the caramelization of onions and kielbasa.
- Lemon juice: A splash of brightness that balances the richness perfectly.
- Garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes: A blend of spices that elevate the soup’s flavor profile with subtle hints of warmth and complexity.
How to Make Kielbasa Potato Soup Recipe
Step 1: Prep Your Potatoes
Start by peeling and chopping the russet potatoes into half-inch to one-inch cubes. Setting them aside now keeps your workflow smooth and ensures they’re ready when it’s time to cook.
Step 2: Sauté Onions and Kielbasa
Heat 2 to 3 tablespoons of olive oil in a large soup pot over medium-high heat. Add the chopped onions and turkey kielbasa, cooking until the onions soften and the kielbasa begins to caramelize, about 5 to 8 minutes. This step is key to developing the deep smoky and sweet flavors that will define your soup.
Step 3: Remove the Mixture
Using a slotted spoon, transfer the cooked onions and kielbasa to a bowl. Setting them aside prevents overcooking and keeps their textures perfect for later.
Step 4: Cook the Potatoes
In the same pot, toss the cubed potatoes with garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes. Stir well so every potato cube is coated in seasoning. Pour in the chicken broth and lemon juice, then cover the pot and gently boil. Let it simmer for 10 to 15 minutes until the potatoes are tender but not falling apart.
Step 5: Mash the Potatoes
Lower the heat to a simmer and mash about 75% of the potatoes directly in the pot. Leave some chunks whole to maintain a hearty texture that gives the soup a wonderful rustic feel.
Step 6: Add Cream and Cheese
Stir in the heavy cream, then slowly add the shredded sharp cheddar cheese, continuously stirring until it melts and the soup becomes luxuriously creamy.
Step 7: Return Kielbasa and Kale
Bring the reserved kielbasa and onions back into the pot. Add the chopped kale and stir until it just wilts — the bright green kale not only adds nutrition but also a lovely color contrast.
Step 8: Serve It Up
The soup is ready! Ladle into bowls and garnish with some extra cheddar, kale, reserved kielbasa pieces, plus a sprinkle of black pepper or red pepper flakes for a little extra kick if you like.
How to Serve Kielbasa Potato Soup Recipe
Garnishes
Garnishing your soup with a handful of shredded sharp cheddar, a few reserved pieces of kielbasa, and a sprinkling of fresh kale or ground black pepper adds the perfect finishing touch. It not only boosts the flavor but makes the presentation inviting and colorful.
Side Dishes
The heartiness of the Kielbasa Potato Soup Recipe pairs beautifully with crusty bread or homemade garlic rolls. A simple side salad with a zesty vinaigrette also complements the richness and balances the meal perfectly.
Creative Ways to Present
Try serving this soup in hollowed-out bread bowls for an eye-catching presentation that also doubles as an edible bowl. Alternatively, offer a toppings bar with additional cheese, crispy bacon bits, sour cream, and fresh herbs so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover Kielbasa Potato Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, often making the next-day taste even better.
Freezing
This soup freezes wonderfully. Portion it out into freezer-safe containers or bags and freeze for up to 2 months. When ready, thaw overnight in the refrigerator for best results.
Reheating
Gently reheat your soup on the stove over low to medium heat, stirring occasionally to prevent scorching. You may want to add a splash of broth or cream to loosen the texture if it has thickened while chilled.
FAQs
Can I use a different kind of sausage instead of turkey kielbasa?
Absolutely! While turkey kielbasa keeps the soup a bit lighter, you can substitute with regular kielbasa, smoked sausage, or even chorizo for a spicier twist. Just adjust the seasoning accordingly.
Is kale necessary or can I substitute another green?
Kale adds wonderful texture and nutrition, but if you’re not a fan, spinach or Swiss chard are excellent alternatives that also hold up well in this soup.
Can I make this soup vegetarian?
Yes! Swap the turkey kielbasa for hearty plant-based sausage and use vegetable broth instead of chicken broth. The spices and cheese will still create lots of flavor.
How thick should the soup be?
The soup should be creamy but not too thick or thin — mashing most of the potatoes gives body while keeping some chunks adds texture. Adjust the thickness by adding extra broth or cream if needed.
Does this soup reheat well?
Definitely. The Kielbasa Potato Soup Recipe tastes even better the next day as the flavors continue to develop. Just reheat gently to keep the cream from separating.
Final Thoughts
This Kielbasa Potato Soup Recipe is the kind of comforting, flavorful dish that feels like a warm hug in a bowl. Its balance of creamy potatoes, smoky kielbasa, vibrant kale, and sharp cheddar cheese creates a memorable meal that’s easy to make and perfect for sharing. I can’t wait for you to try it and make it your own favorite go-to soup on chilly days or anytime you want a little extra comfort!
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Kielbasa Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Kielbasa Potato Soup features tender russet potatoes, savory turkey kielbasa, sharp cheddar cheese, and nutritious kale in a creamy, flavorful broth. Perfect for a hearty meal, this soup combines sautéed kielbasa and onions with seasoned potatoes simmered in chicken broth, finished with heavy cream and melty cheese for richness.
Ingredients
Vegetables and Aromatics
- 4–5 medium/small russet potatoes, peeled and cubed (½”–1” pieces)
- 1 medium onion, chopped
- 2 cups chopped kale
Meat and Dairy
- 13 oz turkey kielbasa, chopped
- 6 oz shredded sharp cheddar cheese
- 1/3 cup heavy cream
Liquids
- 32 oz chicken broth
- 1 ½ tablespoons lemon juice
Oils and Seasonings
- 2–3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the Potatoes: Peel and chop the potatoes into ½”–1” cubes. Set them aside until ready to use.
- Sauté Onions and Kielbasa: In a large soup pot, heat 2–3 tablespoons of olive oil over medium-high heat. Add the chopped onion and turkey kielbasa, sautéing until the onions soften and the kielbasa begins to caramelize, about 5–8 minutes.
- Remove Sautéed Mixture: Using a slotted spoon, remove the caramelized onions and kielbasa from the pot and set them aside in a bowl to prevent overcooking.
- Cook the Potatoes: In the same pot, add the cubed potatoes and season with garlic powder, onion powder, dried thyme, salt, black pepper, and red pepper flakes. Stir to coat the potatoes in the seasonings. Pour in the chicken broth and lemon juice. Cover the pot and bring to a gentle boil. Simmer, covered, for 10–15 minutes, or until potatoes are fork-tender.
- Mash Potatoes: Lower the heat to a simmer. Use a potato masher, large fork, or immersion blender to mash about 75% of the potatoes, leaving some pieces whole for texture.
- Add Cream and Cheese: Stir in the heavy cream. Gradually add the shredded cheddar cheese, stirring continuously until melted and the soup is creamy.
- Combine Ingredients: Return the reserved kielbasa and onion mixture to the pot. Add the chopped kale and stir until just wilted. Remove the pot from heat.
- Serve and Garnish: Ladle the soup into bowls. Garnish with extra shredded cheese, chopped kale, reserved kielbasa pieces, and a sprinkle of black pepper or red pepper flakes, if desired.
Notes
- For a thicker soup, mash more of the potatoes or use an immersion blender.
- Adjust the spiciness by increasing or decreasing the red pepper flakes.
- You can substitute turkey kielbasa with regular pork kielbasa or smoked sausage if preferred.
- To make it lower in fat, use half-and-half instead of heavy cream and reduce the cheese slightly.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop or microwave.
